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Ultra Moist Greek Yogurt Banana Bread

A loaf of moist greek yogurt banana bread with chocolate chips, partially sliced on a white plate.
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Make a very moist and tender banana bread loaf using Greek yogurt for added protein and a soft texture. This recipe is simple and quick to prepare.

Ingredients

Scale
  • 3 very ripe large bananas, mashed
  • 1/2 cup plain Greek yogurt (full fat or 2%)
  • 1/3 cup melted unsalted butter or coconut oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 3/4 cup packed light brown sugar
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup chocolate chips (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a standard 9×5 inch loaf pan.
  2. In a large bowl, combine the mashed bananas, Greek yogurt, melted butter, egg, and vanilla extract. Mix until just combined.
  3. Stir in the brown sugar until incorporated.
  4. In a separate medium bowl, whisk together the flour, baking soda, cinnamon, and salt.
  5. Gradually add the dry ingredients to the wet ingredients. Mix only until no streaks of flour remain. Do not overmix.
  6. If using, gently fold in the chocolate chips.
  7. Pour the batter into the prepared loaf pan.
  8. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

  • For the best moisture, use bananas that are heavily spotted or almost black.
  • If you prefer a less sweet bread, reduce the brown sugar to 1/2 cup.
  • This bread freezes well once completely cooled; wrap tightly in plastic wrap and foil.

Nutrition

Find it online: https://tastytribune.com/greek-yogurt-banana-bread-recipe/